In a large bowl, beat the cream cheese, mayonnaise, Worcestershire sauce and pepper sauce until smooth. Stir in the cheddar cheese, bacon and onions. Shape into balls . Cover with whipped cream cheese - can wrap in plastic wrap. Refrigerate until chilled. Garnish as desired.

This recipe started it’s life in our family a few years ago. It has appeared as a pumpkin, Frankenstein, and others. Just tint the whipped cream cheese and off you go!

Note: I do this in my kitchen aid with mixer and then dough hook
Boil potato, mash (or flakes). Dissolve yeast in water and sugar. Let sit 5 minutes- ish Mix together yeast mixture, warm milk, butter, sugar, salt, eggs and potato. Add just enough flour to make a soft mix (about 3 cups). Mix just until blended and let rest for 10 minutes. Add about 7 more cups of flour ( enough to make a soft dough – you can handle this dough). Turn into a large bowl sprayed with pam. Cover and let rise to double 3 times. Dip roll into melted butter and place on pan. Let rise once more in pan. Bake at 375 degrees for 15 minutes. Makes 4 dozen + rolls.

This recipe is our Great Grandma Safrans’ (from Germany). Every important event in our lives have been accompanied by these!

Mix ingredients together and place in a Ziploc bag.
Place fish carefully in bag, coat all steaks. Let marinate for 1 hour in fridge.
Grill on medium high for 10 – 12 minutes. Flipping only one time. Fish should be flakey and opaque all the way through.

Tip: Spray the bottom of a grill basket with oil and cook fish in basket. If you don’t have a basket…buy one. Otherwise coat the grill with oil before igniting.
This is a new recipe…we couldn’t resist pairing it with cranberry relish – Hope you like it!

Combine and mash the first five ingredients. Pour mix into a baking dish. Top mixture with melted butter. Mix flour, brown sugar and cinnamon. Sprinkle over potatoes. Top with chopped pecans. Bake at 350 degrees for 25 minutes.

A Thanksgiving Tradition for many years - Elfrieda Style (Erika’s Mom)

Mix sugar, evaporated milk and butter.
Cook over medium heat, stir constantly to a full rolling boil.
Boil, stirring constantly, for 5 minutes.
Remove from heat, mix in the rest. tip:(Marshmallows first then choc chips works best. Add vanilla after those two are mostly melted.)
Pour fudge into pan and let set in fridge.
You can add nuts at this point or leave plain. If you wait until it has cooled a bit you can add nuts and mini marshmallows for Rocky Road.
Prep: Line an 8x8 or 9x13 pan with Tin Foil depending on how thick you want the fudge (I spray with a little veg oil) . (A double batch works well in a 9x13)Variations
Add peanut butter chips instead of chocolate chips
Add mint chips instead of chocolate chips
This is a Lowder Family favorite…It appears during our holidays…Christmas, Thanksgiving, Wednesday’s… And any other excuse we can think of.

Melt the chips and Crisco in a glass dish.. we use a pyrex measuring cup. Start with 30 seconds and add 30 seconds at a time. Stirring after each time. Peppermint is done when you can stir in the last remaining lumps – DON’T OVERCOOK
Place on waxed paper- decorate at will
This recipe came from an old friend…There is generally begging and bribery associated with the making of these.. Our brother in law will do just about anything to have them.

BRING SUGAR AND WATER TO A FULL BOIL OVER MEDIUM HEAT. COOK FOR 2 MINUTES. ADD FLAVORING AND POUR OVER MARSHMALLOW CRÈME. (I DO THIS IN MY KITCHEN AID WITH THE BEATER ATTATCHMENT) BEAT UNTIL COOL ENOUGH TO DROP IN SPOONFULS. DROP ONTO WAXED PAPER.

WE JUST PLAIN LOVE DIVINITY!!! IT SHOWS UP DURING THE HOLIDAYS JUST LIKE THE SNOW.

If you eat just one- you are a better woman than me! (not that it’s hard)

4 to 4 ½ Cups flour

1 teaspoon baking powder

¼ teaspoon salt

1 Cup shortening

1 teaspoon vanilla

1 ¾ Cup sugar

3 eggs

Mix shortening and sugar til fluffy. Add eggs one at a time until smooth. Gradually mix in the rest of the ingredients. The flour depends on the day.. It should pull away from sides of bowl, soft enough to handle but not too dry. Roll to desired thickness ( I like em thick!) Cut and place on baking sheet. Bake at 400 degrees for 10 minutes.. They should just start to crack on the surface. Let rest on pan for a few minutes before moving to cooling rack.

In a large saucepan, combine cream and chocolate over medium heat, whisking constantly, until chocolate is melted. Add milk, sugar, and vanilla, whisking until smooth. Bring to a simmer, stirring frequently: do not boil.
In a medium bowl, combine whipped topping and marshmallow crème. Beat at medium speed with an electric mixer until creamy. Add graham cracker crumbs, beating until well combined. Spoon or pipe cream mixture on top of hot chocolate. Top with garnish, if desired.
This is a new recipe that we just couldn’t pass up!